Chana Puri Recipe - Delicious chana dal served wit crisp puris - just watch the kids wallop them

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Split Bengal gram (chana dal),

Cuisine : Punjabi

Course : Snack

Chana Puri

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Chana Puri Recipe - How to make Chana Puri

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Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Split Bengal gram (chana dal) soaked3/4 cup

  • Ginger 1 inch piece

  • Garlic 2-3 cloves

  • Salt to taste

  • Coriander powder 1 tablespoon

  • Cumin powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Cumin seeds 1 tablespoon

  • Dried pomegranate seeds (anardana) 1/2 tablespoon

  • Oil 1 1/2 tablespoons

  • Green chillies slit2

  • Tomato quartered1 medium

  • Garam masala powder 1/2 teaspoon

  • Puris

  • Whole wheat flour (atta) 1 cup

  • Semolina (rawa/suji) 2 tablespoons

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Pound the ginger and garlic to a fine paste. Drain the split Bengal gram, add two and half cups of water and salt and cook till done.

Step 2

Drain and reserve the cooking liqueur. Mix together the coriander, cumin, red chilli, turmeric and dried mango powders.

Step 3

Dry roast the cumin seeds and dried pomegranate seeds separately. Cool and grind them together to a powder. Heat one tablespoon of oil in a non-stick kadai. Add the green chillies and ginger-garlic paste. Stir-fry briefly.

Step 4

Add the mixed spice powder and stir-fry for half a minute. Stir in quarter cup of the reserved cooking liqueur and cook for two minutes.

Step 5

Add the cooked grams, salt, half a cup of the reserved cooking liqueur and cook on high heat for three to four minutes, stirring occasionally.

Step 6

Top it with the tomato, sprinkle garam masala powder, roasted pomegranate seed-cumin powder. Heat the remaining oil and pour over the prepared grams. Stir well and adjust the seasoning.

Step 7

For puris, knead the flour and semolina with salt and enough water to a semi soft dough. Cover with a damp cloth and rest for half an hour.

Step 8

Divide into twelve equal portions and roll out each portion into a puri. Heat oil in a non-stick kadai and deep fry the puris on medium heat till golden.

Step 9

Drain on absorbent paper. Serve hot with the chana.

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